Categories: Pasta

Ingredients

• 2 tbsp. olive oil
• 1/3 lb. meaty pancetta, finely chopped
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1/2 cup white wine
• 1 cup chicken stock
• Salt and pepper
• 1 lb. egg tagliatelle or pappardelle pasta
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• 1/2 cup mixed fresh mint and flat-leaf parsley leaves, finely chopped
• 2 tbsp. butter, cut into pieces

Directions

1. Bring a large pot of water to a boil for the pasta.

2. In a large skillet, heat the oil over medium-high. Add the pancetta. Cook, stirring often, until the fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring often, until softened, 7 to 8 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the wine and cook until absorbed, about 3 minutes. Add the stock; season with salt and pepper. Bring to a boil. Reduce heat to medium. Let the sauce simmer until slightly thickened, about 8 minutes more.

3. Salt the boiling water and add the pasta. Cook until 1 minute shy of directed. Scoop out half a cup of the starchy cooking water, then drain the pasta. Add the pasta and cooking water to the sauce. Add 1 cup Parm, the herbs and butter. Toss until the pasta is coated and the sauce is creamy, about 1 minute; season. Serve in shallow bowls and top with more Parm.

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